Pollo a la Plancha with Mojo—Fries, Pineapple & All
Garlicky mojo-marinated chicken seared until golden, plated with crispy fries, fresh tomato, lettuce, and caramelized grilled pineapple. All the flavor of a Cuban grill in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 breasts (about 1 lb) chicken breasts, boneless skinless
- 4 cloves garlic, minced
- ½ cup fresh orange juice
- 3 tbsp lime juice
- 1 lb frozen french fries
- ½ small pineapple fresh pineapple, cut into spears
- 1 tbsp butter
Instructions
- 1
Start fries in a skillet per package directions, stirring occasionally, so they finish near when the chicken does.
- 2
Pat chicken dry. Mix minced garlic, orange juice, lime juice, and 1 tbsp oil in a small bowl—this is your mojo.
- 3
Sear chicken in a hot dry skillet 4 minutes until golden, then flip and sear the other side 4 minutes until cooked through.
- 4
Pour mojo over chicken in the skillet. Let it bubble for 60 seconds, coating the meat, then remove from heat.
- 5
In a separate skillet, melt butter over medium-high and sear pineapple spears 2 minutes per side until caramelized and charred.
- 6
Plate chicken with fries, sliced tomato, fresh lettuce, and grilled pineapple. Drizzle pan mojo over the top.
Tools you’ll need
- two 12-inch skillets
- small bowl
- tongs
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